The Perfect Pie Crust – This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!
Today, I bring you my all-time favourite PERFECT pie crust recipe. Because everyone should make pie from scratch every now and again. 😉
Ingredients for The Perfect Pie Crust:
- plain/all-purpose flour
- caster/granulated sugar
- salt
- unsalted butter
- ice cold water
This pie crust is so quick and easy to make, and is only made with a few simple ingredients. It can be made by hand using a pastry cutter or two forks, or you can use your food processor!
Once made, you’ll chill the dough for at least 1 hour before use. This just keeps everything cold, which helps to produce the flakiest, most tender crust. Check out my Homemade Cherry Pie! ↓
Use this pie crust for these delicious pie recipes!
Enjoy! 🙂
- 2 and 1/2 cups plain/all-purpose flour 312g
- 2 tablespoons caster/granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter 226g, cold and cubed
- 6 - 8 tablespoons ice cold water
In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.
Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.
This recipe makes two crusts. You can halve the recipe if you only need one, or you can freeze the other half.
The calories are an estimate only.
Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction
8 Comments
Kari
12th July 2017 at 12:13 amWhat a beautiful pie crust!
Kari
http://sweetteasweetie.com/duck-tacos-orange-cherry-salsa/
Marsha
12th July 2017 at 1:28 pmThanks, Kari!
Demeter | Beaming Baker
14th July 2017 at 4:48 pmI love baking staples like this! Once you figure the basic recipe, you can use it for everything. 🙂 Also, I know I sound like a broken record, but I have to say it again: your pie game is SO on point! I cannot wait to check out your cherry pie recipe next. LOVE. Pinned, of course! <3
Marsha
14th July 2017 at 10:50 pmThanks, Demeter! 🙂 xo
Kathy carnes
20th July 2017 at 11:31 pmMarsha, what kind of cherries did you use? Bing? Will it have a sweet/sour taste like the store bought versions? I am an experienced cook/baker and recently read an article stating the cherry makes the difference in the flavor. I’m definitely trying this soon! Thanks!
Marsha
21st July 2017 at 12:29 amYou can use any you fancy! Some even use a combination of both sweet and tart cherries. Either work beautifully in this pie 🙂
Samantha Barnes
21st June 2018 at 2:31 amI love this recipe, but I made a cherry pie with it and the bottom crust didn’t bake. Do you have any suggestions.
Marsha
21st June 2018 at 7:44 amHi Samantha! If you check out my Cherry Pie recipe, you’ll see I mention placing my pie dish onto a baking tray when putting it in the oven. The baking tray becomes hot and helps to bake the pie crust underneath. I hope that helps! 🙂